Recipe of the Week

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This recipe originally appeared on More Quiche, Please, a kosher vegetarian cooking blog by Tali Simon. Tali left U.S. News & World Report to move to Israel in 2010. She is now a happily settled writer, editor, and food blogger living near the Dead Sea. She loves to cook, and her skinny husband loves to eat. It works well.

Butternut squash is a classic Thanksgiving ingredient. Turn it into a souffle (kugel) for a delicious fall-flavored dish with a Jewish twist!

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I wouldn’t say that my husband hates butternut squash…he just doesn’t really care for it. Me, I can eat a whole one for lunch, just baked in the oven with cinnamon sprinkled on top. Not he.

Until I made butternut squash souffle, that is.

I’m not one of those people who sneaks veggies into foods where they don’t belong, so it’s not like I was trying to get Hubby to eat his squash. It’s just that he truly loves everything I make, even the dishes that include (main!) ingredients he doesn’t actually like. I would have written this off as a “that’s just you being cute” moment, but when I served this souffle on Shabbat, our guests asked for the recipe. And come to think of it, the time we had two seminary girls for lunch, the whole platter was finished. Hmmm.

As far as I’m concerned, though, the taste is only one of this dish’s best attributes. It’s also got a beautiful deep orange color. When I plan a meal, I often think in terms of color. Who wants to eat five foods that all look the same? Okay, I guess maybe someone does. But when I see purple and orange and green and red on my table, all at the same time and none of them thanks to food coloring, I get happy.

Try it out in your kitchen!

Butternut Squash Souffle

Ingredients

1 medium butternut squash, peeled, cut in half lengthwise, and seeded
1 c whole wheat flour
1/2 tsp baking powder
6 T margarine
3/4 c sugar
4 eggs
1/3 c milk (or soy milk, to make pareve)
1/2 tsp vanilla
cinnamon to taste and sprinkled on top


Directions

1. Preheat the oven to 350 F.

2. Place squash cut side down on a greased baking sheet and bake for 60 minutes. A knife will slide through the flesh easily when done. (If you’ve never peeled a squash, this video clip can help.)

3. Mash squash with a potato masher. Set aside.

4. Grease a 9 x 13 baking pan.

5. Combine flour and baking powder and set aside. With an electric hand mixer, cream margarine and sugar. Blend in eggs, milk, and vanilla. Add flour mixture. Add mashed squash and cinnamon and blend until just combined.

6. Pour into prepared pan and bake for 45-60 minutes until the top is golden. If you like, sprinkle the top with cinnamon after removing pan from the oven.


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